Lemon Rosemary Chicken Skewers

By The Canadian Living Test Kitchen

Tested till perfect

160 people added this to their Recipe Box
Bookmarks
Lemon Rosemary Chicken Skewers

This recipe makes 24 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per piece: about -
cal 48
pro 5 g
total fat 3 g
sat. fat 0
carb 0
fibre 0 g
chol 15 mg
sodium 73 mg
% RDI: -
iron 1
vit C 2
  • Portion size: 24 pieces

Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.

Ingredients

  • 4 4chicken cutletchicken cutlets, (1-1/4 lb/625 g)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 2 tbsp 2tbspminced green oniongreen onions or fresh chives
  • 4 tsp 4tspchopped fresh rosemary
  • 2 tsp 2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbsplight mayonnaise

Preparation

Line rimmed baking sheet with foil; grease foil and set aside.

Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.

In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.

Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.

Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.

Source : Holiday Celebrations: 2007

Related content

Contests

All contests



New videos